Fresh Spring Rolls

veganhuggs.com

peltz

subheading: Crispy Tofu (optional - see note):

1 14-ounce block extra firm tofu , drained and pressed for 20 to 30 minutes

2 tablespoons cornstarch

½ teaspoon sea salt

½ teaspoon granulated garlic (optional)

2 tablespoons avocado oil or any cooking oil

subheading: Remaining Spring Roll Filling:

8 8-inch rice wrappers

2 ounces dry vermicelli noodles

1 teaspoon toasted sesame oil for drizzling on noodles (optional)

1 large red bell pepper , seeded and julienned

2 persian cucumbers , julienned

1.5 cups finely shredded purple cabbage

1 large carrot , peeled and julienned

8 large butter lettuce leaves , hard stems trimmed

⅔ cup fresh mixed herbs such as cilantro, basil, and mint, chopped or leaves left whole.

2 to 3 green onions , sliced thinly

1 batch peanut dipping sauce (or prefered dipping sauce)

subheading: Recommended Equipment:

1 Medium Pot

1 Large Non-Stick Skillet

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